Today we’d like to introduce you to Taren Kinebrew.
Taren, we appreciate you taking the time to share your story with us today. Where does your story begin?
I have served in the Army National Guard for 7 years. During this time, I obtained my BS in Information Systems with a minor in accounting, all while climbing the corporate ladder as a programmer/analyst for IBM. After leaving corporate in 2008, I decided to use my skills as a businesswoman and my gift as a 3rd generation baker to birth Sweet Petit Desserts in August of 2009.
What I have created with desserts has started a trend for specialty dessert bars for all occasions. By creating simple flavors and unique artistry, I encourage my customers to lose themselves completely in the sweet sensuality of it all. What has inspired me is the joy and happiness that people feel when they can enjoy the taste of any dessert that pleases the palette. They are delicious and petite treats bursting with flavor. Although you may not eat just one, they are prepared to fill that craving without overindulging. I grew up in the kitchen, loving to bake with my grandma, which has become my passion. So, I am passing along my passion to my beautiful daughter and lovely husband and intend to share it with others who love to bake. You can place your order online and pick it up at Cream + Sugar Coffeehouse, which is our new coffee shop and home.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Being in the food industry is tough. It’s not a straight line. The ebbs and flows of sales is part of it. You must always promote your business in order for growth. Understanding your target customer is critical as the industry is constantly changing.
Appreciate you sharing that. What should we know about Sweet Petit Desserts and Cream + Sugar Coffeehouse?
I own Sweet Petit Desserts, which specializes in mini desserts. I have owned this business since 2009. We are an online bakery since COVID. Our fan favorites are our brownies, cake pops, and soft-baked sandwich cookies. What sets us apart is our bite-size menu. We are a one-stop shop for all desserts for events. I am proud of the fact that I am still here after almost 15 years. We have been a part of so many weddings and other high-end events.
I also co-own Cream + Sugar Coffeehouse, which is a coffee shop specializing in a plant-based menu. We opened in the middle of the pandemic June of 2020. It has been really amazing being a part of a neighborhood and servicing our community. We are located near a university, so we have hired many students. We are most proud of sustaining our business during such a critical time when restaurants struggling to stay open.
The crisis has affected us all in different ways. How has it affected you, and any important lessons or epiphanies you can share with us?
What I have learned during the COVID-19 crisis is to stay vigilant and minimize unnecessary cost. The blessing is that we have had been able to receive a few grants that have helped sustain us and keep our employees employed.
Contact Info:
- Website: www.sweetpetitdesserts.com and www.creamandsugarcoffeehouse.com
- Instagram: Sweet Petit Desserts and Cream and Sugar Coffeehouse
- Facebook: Sweet Petit Desserts and Cream and Sugar Coffeehouse
- Linkedin: Taren Kinebrew
- Yelp: Sweet Petit Desserts and Cream and Sugar Coffeehouse
Image Credits
Amy Elisabeth Photography
